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Scalloped Chicken
Recipe By : Camperworld Dutch oven recipe
5 pounds chicken
1 each carrot
sliced onions
2 teaspoons salt
Dressing:
1 1/2 each loaves bread -- crumbled
1/2 cup butter -- melted in a heavy skillet
3 each stocks parsley -- cut -- 3-4
1 each medium onion
2 each large celery stocks
Cook chicken mixture until tender (2 to 4 hours). Bone and skin. Save skin and giblets.
Dressing:
Cook in butter until tender, mix into bread with a fork to keep dressing fluffy. Add round giblets and salt and pepper to taste and one teaspoon sage. Mix in 6 Tablespoons chicken broth (no more) skim off fat from chicken broth and place 4 cups of broth in sauce pan with one cup milk. Heat but do not boil. Stir one cup flour into melted fat until smooth. Add broth and milk into mixture gradually stirring constantly. When cooked add 4 eggs, beaten. Then add remainder of sauce. Cover with buttered crumbs. Bake in oven for 20-30 minutes or 1 hour in Dutch oven.
D. Olson
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